Flourless Chocolate Cake with Raspberries

Flourless Chocolate Cake with Raspberries

Looking for a gluten-free dessert, here is a great flourless chocolate cake recipe. Take this cake to any celebration or gathering and impress everyone with your creation.


  • 1 cup of sugar
  • 5 eggs
  • ¼ cup cocoa powder (plus more for prepping pan)
  • 1 cup (2 sticks) unsalted butter, cut into cubes (plus more for prepping pan)
  • 1/4 cup heavy cream
  • ounces SoChatti chocolate
  • Powdered sugar or cocoa powder, for dusting


Step 1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch spring-form pan; dust with cocoa powder.  

Step 2. In a medium bowl, whisk the sugar, eggs and cocoa powder to combine well. 

Step 3. In a medium saucepan, combine the butter with the heavy cream over low heat, warming just until the butter is melted. Remove from heat and add the SoChatti. Stir until smooth and well combined. 

Step 4. Add the sugar mixture to the SoChatti mixture and whisk to combine. Pour the mixture into the prepared spring-form pan. 

Step 5. Bake the cake until it is set and puffs slightly in the middle (35-40 minutes). Allow the cake to cool for 1 hour on a cooling rack. To remove from the pan, run a knife around the edge of the cake before opening the spring-form pan. 

Step 6. Dust with powdered sugar and or cocoa powder before serving.

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